Dissolve the yeast in warm water (never use cold water!); add 1/2 of the flour and allow to rest for 30 minutes in a warm area.

Combine with the rest of the ingredients into a batter just slightly thicker than waffle batter.

Allow to rest for 3 hours.

Heat at least 3” of peanut or mild olive oil in a wide heavy pan with tall sides, and fry by dropping spoonfuls of the batter into the hot oil. Do not drop too many spoonfuls at the same time, or they will stick to each other and also cool down the oil, with a greasy and soggy result.

Fry in batches until golden brown, draining on a double or triple layer of paper towel.

Welcome to Dinner In Venice. Here in my "Cucina Italiana" I will share with you my favorite recipes and their origins. Join me over the stovetop, or just curl up on the couch while I pour you a virtual caffe', or a glass of sparkling Prosecco. Are you ready?